Avocado and Salmon Rice with hot tea
Avocado and Salmon Rice with hot tea. Cut A material in bite sized pieces. Fill water into a pot and put in seaweed. When boiling lightly, take out seaweed. Drain, then spread it out on a tray and leave to cool. Meanwhile, mix together the dressing ingredients in a small bowl. To cook Avocado and Salmon Rice with hot tea you need 14 ingredients and 10 steps easily.
The ingredients needed to make Avocado and Salmon Rice with hot tea:
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of a
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900 grams of Rice
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225 grams of Salmon trout
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2 of Avocado
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of b
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9 grams of Dried bonito
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1-2 (21 centimeters) of square
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500 of The ml water
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of c
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160 grams of Salt koji
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of Tablespoon4 Grated cheese
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of Tablespoon4 Olive oil
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60 grams of Bitter orange soy sauce
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1 of little Japanese horseradish
Steps to make Avocado and Salmon Rice with hot tea:
- Cook rice.
- Cut A material in bite sized pieces.
- Fill water into a pot and put in seaweed.
- When boiling lightly, take out seaweed.
- After take out seaweed,set fire for a while.
- When boiling, turned off fire soon. Put in dried bonito fully into a pot.
- Soak dried bonito gently with large chopsticks.
- Turned off fire and filter dried bonito one minute later.
- Mixed C material by a ball.
- Mixed 9 and 2.
Add the mirin to the poaching liquid. Gently slide in the salmon, skin side down. Poaching salmon fillets in green tea may sound a bit strange, but as with any form of broth-based poaching, it keeps the fish deliciously moist. Here, salmon fillets simmer softly in a fragrant broth of matcha, crushed peppercorns, chilli and mirin, until just cooked in the centre. Pour hot green tea over cooked steel cut oats.
